I just finished up my second attempt at a Dutch baby (aka German pancake). I don't get it. It's a very simple recipe and ingredient list. I used the correctly sized cast iron skillet this time. I used pretty strawberries and free-from-mold raspberries, and nada.
Unlike the first try, in which the sides puffed up correctly, this one hardly puffed around the sides at all. But the entire thing puffed up. Not dramatically, but enough to be noticeable. It browned on top nicely and I determined it was done even though it did not have that trademark puff.
I was also curious to see if the texture, consistency, and density of this was the same as the first. Yes. It is. I cut myself a wedge while the thing is still piping hot and sure to burn my mouth but I didn't want to wait thinking that if it cooled, it might change the texture.
Still dense. Not as greasy as the last one. I liked the berry combination better this time. But still not fantastic. I'm wondering if there is a misprint in the recipe because it seems like there is far too much butter and that's what's causing the problem.
Needless to say, I don't think I'll make another one. Dutch Baby 2 - me 0.